Irish Rarebit

Irish Rarebit

Irish Rarebit

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What is Rarebit anyway? Think beer and cheese fondue on toast. A perfect snack for a St. Patrick's Day buffet, this Irish twist on a classic is boldly spiced with mustard and Worcestershire powders and, of course, a spot of Guinness. Rye bread gives the toast a stand-up flavor of earthy caraway and molasses.

Hot out of the oven, add a crack of Smoked Black Pepper and a sprinkle of green parsley for the finish. Serve while hot and keep the rounds coming for a parade of flavor. The base ingredients are simple and you may already have them in your pantry. 
Yields
1 servings
Prep Time Cook Time Total Time
10 min 10 min 20 min
Irish Rarebit

Ingredients

Directions

Arrange the toast on a rack over a sheet pan and set aside.

In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk continually for about 2 minutes, until the flour butter mixture is golden, but not browned. 

Add the mustard, Worcestershire powder and salt and quickly whisk to incorporate the powders. Add the stout, cream and hot sauce and whisk until well combined and smooth. Bring the sauce to a light simmer and cook until thickened about 2-3 minutes, so that it easily coats the back of a spoon. 

Pull the sauce off of the heat and gradually add shredded cheese, stirring constantly, until the cheese melts and the sauce is smooth again.

Pour the cheese sauce over the toast and broil in the oven on high for 3-5 minutes or until the cheese is blistered. Serve immediately with a crack of smoked Tellicherry pepper and sprinkle of parsley.

Flavor Alternatives

The rarebit sauce can showcase all kinds of bold flavors and makes a great party toast for all kinds of occasions. Try it with Svaneti Seasoned Salt, if you like caraway, and coriander or Voodoo, for a taste of the Big Easy. A simple sprinkle of Hungarian Paprika or Smoked Sweet Paprika is another tasty way to go.

Irish Rarebit

Irish Rarebit

COOK TIME: 10.0

Arrange the toast on a rack over a sheet pan and set aside.

In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk continually for about 2 minutes, until the flour butter mixture is golden, but not browned. 

Add the mustard, Worcestershire powder and salt and quickly whisk to incorporate the powders. Add the stout, cream and hot sauce and whisk until well combined and smooth. Bring the sauce to a light simmer and cook until thickened about 2-3 minutes, so that it easily coats the back of a spoon. 

Pull the sauce off of the heat and gradually add shredded cheese, stirring constantly, until the cheese melts and the sauce is smooth again.

Pour the cheese sauce over the toast and broil in the oven on high for 3-5 minutes or until the cheese is blistered. Serve immediately with a crack of smoked Tellicherry pepper and sprinkle of parsley.

Irish Rarebit

What is Rarebit anyway? Think beer and cheese fondue on toast. A perfect snack for a St. Patrick's Day buffet, this Irish twist on a classic is boldly spiced with mustard and Worcestershire powders and, of course, a spot of Guinness. Rye bread gives the toast a stand-up flavor of earthy caraway and molasses.

Hot out of the oven, add a crack of Smoked Black Pepper and a sprinkle of green parsley for the finish. Serve while hot and keep the rounds coming for a parade of flavor. The base ingredients are simple and you may already have them in your pantry. 

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